Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition.

Nicetin, Milica; Filipovic, Jelena; Djalovic, Ivica; Stankovic, Dragica; Trivan, Goran; Kosutic, Milenko; Zivancev, Dragan; Filipovic, Vladimir

Nicetin, Milica; Filipovic, Jelena; Djalovic, Ivica; Stankovic, Dragica; Trivan, Goran; Kosutic, Milenko; Zivancev, Dragan; Filipovic, Vladimir.

Afiliación

Nicetin M; Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
Filipovic J; Institute of Food Technology in Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
Djalovic I; Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia.
Stankovic D; Institute for Multidisciplinary Research, University of Belgrade, Kneza Viseslava 1, 11030 Belgrade, Serbia.
Trivan G; Institute for Multidisciplinary Research, University of Belgrade, Kneza Viseslava 1, 11030 Belgrade, Serbia.
Kosutic M; Institute of Food Technology in Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.
Zivancev D; Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia.
Filipovic V; Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia.

Foods ; 13(17)2024 Aug 27.

Article en En | MEDLINE | ID: mdl-39272478

ABSTRACT

ABSTRACT

Combined drying, an energy-efficient method that includes osmotic pretreatment in molasses and shortened successive lyophilization, was used to obtain celery root powder and incorporate it in the formulation of cookies, with the aim of obtaining a new product. Wheat flour was substituted with combinedly dehydrated celery root powder at levels from 0 to 30%, and optimization of the amount of wheat flour substitution regarding technological, sensory and nutritive characteristics was performed. The optimal level of 20% substitution was determined using Z-score analysis, from the aspect of the best nutritive improvement and the mildest adverse impact on the technological and sensory quality. In the second research phase, comparison of the cookies with the 20% celery root powder substitution, dehydrated by different methods, indicated that combined dehydration showed upgraded results in terms of the overall quality of the final product, for 28.85 percentile points higher than cookies with lyophilized and for 65.24 percentile points higher than cookies with the addition of convectively dried celery root powder. The cookie containing celery powder previously osmodehydrated in molasses had higher contents of analyzed minerals (1.2-3.3 times), total phenols (10.8%) and antioxidant activities (14% for DPPH and 4% for ABTS) compared to the cookie with lyophilized powder.

Palabras clave

Apium graveolens L. powder; biscuit; combined dehydration; convective drying; lyophilization; molasses

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2024 Tipo del documento: Article Pais de publicación: Suiza